Measurement principle

We have developed a non-invasive heat capacity sensing method to indirectly assess blood glucose levels. This approach does not require skin puncture, blood sampling, or disposable test strips.

The device applies a brief, low-temperature heating stimulus to the skin surface, such as the wrist or fingertip, gently raising the temperature for a few seconds to just above body temperature.

At the same time, built-in thermocouples or thermistors continuously monitor the skin’s temperature changes in real time.

Changes in blood glucose concentration affect the skin tissue’s heat capacity and thermal conductivity:
When blood glucose levels are elevated, osmotic pressure increases, microcirculation is altered, and heat transfer dynamics are affected.

By measuring the rate of temperature rise during heating and the cooling curve afterward, we can infer the thermal properties of the tissue.

Combining these thermal parameters with user-provided reference glucose values, the system’s algorithm can build a personalized model, allowing future blood glucose estimates without the need for blood sampling — simply by evaluating whether glucose levels are trending high or low.